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MASS SPECTROMETRY
AND PROTEOMICS
International Conference on
J u n e 2 5 - 2 7 , 2 0 1 8 | D u b l i n , I r e l a n d
Journal of Systems Biology & Proteome Research
|
Volume 2
Page 30
B
eerstabilityisamajorconcernforthebrewingindustry,asbeercharacteristics
may be subject to significant chemical changes during storage. A variety
of flavors may arise, depending on the beer type and the storage conditions.
This work aims at evaluating the impact of storage conditions, mainly the
temperature and oxygen, on beer off-flavours development. The profile of
some volatile compounds, such as phenylacetaldehyde, phenylethyl acetate
and ethylphenyl acetate, responsible for the development of sweet and honey
like flavors, has been monitored throughout natural (20ºC) and forced aging
(37ºC). Beers maintained at 4ºC have been used as controls. The effect of the
total oxygen content has also been investigated. The flavor stability of beers
has been further evaluated by awell-trained sensory panel, and the sensory data
was compared with the volatile compounds profile. Phenylethyl acetate proves
to be a better chemical marker of temperature than phenylacetaldehyde. During
storage at 20ºC, an increase up to 6-fold was observed for the phenylethyl
acetate content. On the other hand, phenylacetaldehyde can be considered the
best chemical marker of the presence of oxygen duting storage at 20ºC, as an
increase up to 12-fold of the initial concentration was observed.
This work was funded by FCT/MEC through national fund and co-financed
by FEDER (UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265), under the
Partnership Agreement PT2020.
Biography
Luis Guido has completed his PhD in Analytical
Chemistry from University of Porto (2004). He is
Assistant Professor at the Faculty of Sciences,
University of Porto, since 2004. He has published
more than 40 papers in SCI indexed journals and
2 book chapters. He is reviewer for more than 10
peer-reviewed journals and editorial board mem-
ber of several journals.
lfguido@fc.up.ptUSE OF GAS CHROMATOGRAPHY-
MASS SPECTROMETRY FOR
DETERMINATION OF CHEMICAL
MARKERS OF BEER AGING
Luis Guido
University of Porto, Portugal
Luis F Guido, J Syst Biol Proteome Res 2018, Volume 2